Chammanthi Chutney Recipe (Coconut And Onion Chutney)
A vegetarian Indian recipe with fresh coconut - grated, inch ginger - grated, onion - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping
fresh coconut - grated(1 cup)inch ginger - grated(1)onion - finely chopped(1)dry red chilli(2) - 2
Grind it and add some water in between to make into a fine paste
- 3
Open the jar and with a spoon bring together the contents to the middle
- 4
Pulse it again so it forms a smooth velvety paste
- 5
Now chop the shallots and keep them aside
- 6
Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters
mustard seeds(1 teaspoon) - 7
Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low
onion - finely chopped(1) - 8
Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also
onion - finely chopped(1)sprig curry leaves(1) - 9
Add the contents of the mixie jar and give a good mix
- 10
Add water to adjust the consistency
- 11
I like the chammanthi a little thick so I added a little water
- 12
Add salt according to taste and stir continuously
salt - to taste - 13
Let it come to a boil
- 14
Remove from the flame into another container
- 15
Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well
Rate this recipe
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Chammanthi Chutney Recipe (Coconut And Onion Chutney)
A vegetarian Indian recipe with fresh coconut - grated, inch ginger - grated, onion - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping
fresh coconut - grated(1 cup)inch ginger - grated(1)onion - finely chopped(1)dry red chilli(2) - 2
Grind it and add some water in between to make into a fine paste
- 3
Open the jar and with a spoon bring together the contents to the middle
- 4
Pulse it again so it forms a smooth velvety paste
- 5
Now chop the shallots and keep them aside
- 6
Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters
mustard seeds(1 teaspoon) - 7
Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low
onion - finely chopped(1) - 8
Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also
onion - finely chopped(1)sprig curry leaves(1) - 9
Add the contents of the mixie jar and give a good mix
- 10
Add water to adjust the consistency
- 11
I like the chammanthi a little thick so I added a little water
- 12
Add salt according to taste and stir continuously
salt - to taste - 13
Let it come to a boil
- 14
Remove from the flame into another container
- 15
Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well
Rate this recipe
